標題: Titlebook: Quality of Fresh and Processed Foods; Fereidoon Shahidi,Arthur M. Spanier,Terry Braggins Conference proceedings 2004 The Editor(s) (if app [打印本頁] 作者: iniquity 時間: 2025-3-21 19:42
書目名稱Quality of Fresh and Processed Foods影響因子(影響力)
書目名稱Quality of Fresh and Processed Foods影響因子(影響力)學科排名
書目名稱Quality of Fresh and Processed Foods網(wǎng)絡公開度
書目名稱Quality of Fresh and Processed Foods網(wǎng)絡公開度學科排名
書目名稱Quality of Fresh and Processed Foods被引頻次
書目名稱Quality of Fresh and Processed Foods被引頻次學科排名
書目名稱Quality of Fresh and Processed Foods年度引用
書目名稱Quality of Fresh and Processed Foods年度引用學科排名
書目名稱Quality of Fresh and Processed Foods讀者反饋
書目名稱Quality of Fresh and Processed Foods讀者反饋學科排名
作者: 一條卷發(fā) 時間: 2025-3-21 23:14 作者: 擁護 時間: 2025-3-22 03:15 作者: Incommensurate 時間: 2025-3-22 06:39
mptomatically. Chronic obstructive pulmonary disease is treated with long-acting beta sympathomimetics and long-acting antimuscarinics. Use of inhaled corticosteroids in chronic obstructive pulmonary disease is dangerous because they increase the risk of pneumonia.作者: Exposition 時間: 2025-3-22 12:03
Morse B. Solomonmptomatically. Chronic obstructive pulmonary disease is treated with long-acting beta sympathomimetics and long-acting antimuscarinics. Use of inhaled corticosteroids in chronic obstructive pulmonary disease is dangerous because they increase the risk of pneumonia.作者: Lime石灰 時間: 2025-3-22 15:04 作者: 切割 時間: 2025-3-22 21:00 作者: armistice 時間: 2025-3-23 00:28
Screening for Sensory Quality in Foods Using Solid Phase Micro-Extraction Tandem Mass Spectrometry,mmer, the compounds are perceptible to the human nose at the low parts per trillion range (.). They plague drinking water systems and are particularly problematic in the warm water aquaculture production of farm-raised catfish. The current method for analysis of 2-MIB and geosmin is closed loop stri作者: CRUMB 時間: 2025-3-23 02:24 作者: debacle 時間: 2025-3-23 06:51 作者: 聽覺 時間: 2025-3-23 10:17
0065-2598 In this book, a cursory account of quality attributes of fresh and processed foods is provided. ..The book is of interest to food scientists, nutritionists and biochemists in academia, government and industry. .978-1-4613-4790-3978-1-4419-9090-7Series ISSN 0065-2598 Series E-ISSN 2214-8019 作者: engrave 時間: 2025-3-23 16:01 作者: fixed-joint 時間: 2025-3-23 21:59
Terry J. Braggins,Michael P. Agnew,Deborah A. Frost,Colleen Podmore,Tracey L. Cummings,Owen A. Young作者: NIP 時間: 2025-3-23 23:41 作者: Femish 時間: 2025-3-24 05:15 作者: vector 時間: 2025-3-24 08:43
Casey C. Grimm,Mary An Godshall,Terry J. Braggins,Steven W. Lloyd作者: finite 時間: 2025-3-24 12:04 作者: orthodox 時間: 2025-3-24 17:47 作者: generic 時間: 2025-3-24 22:49 作者: INCUR 時間: 2025-3-25 02:27 作者: 一瞥 時間: 2025-3-25 04:05 作者: 小爭吵 時間: 2025-3-25 10:01 作者: judiciousness 時間: 2025-3-25 13:02 作者: 叢林 時間: 2025-3-25 18:17
Quality Characteristics of Edible Oils,ent of cell walls and carrier of fat-soluble vitamins. In addition, lipids provide flavor, texture and mouthfeel to the food. Edible vegetable oils also serve as a heating medium and are important in the generation of aroma, some of which arise from direct interaction of lipids and/or their degradation products with food constituents.作者: Ptosis 時間: 2025-3-25 23:33
Flavor of Vinegars,lcoholic fermentation, and subsequently it is inferred that fermented vinegars contain many flavor components. Although small in their amounts, besides acetic acid, different components constitute the characteristic flavor of vinegars. Numerous reports are available on the flavor components of vinegars.作者: Obstreperous 時間: 2025-3-26 04:01
The Effects of Extended Chilled Storage on the Odor and Flavor of Sheepmeat,enic storage life of at least 16 weeks. One advantage of this type of storage is that the meat has sufficient time to tenderize during transport. This process, known as ‘a(chǎn)geing’, is also important for the development of meat flavor (Bouton et al., 1958).作者: 嘲笑 時間: 2025-3-26 07:42
Effect of Electron Beam Irradiation on Microbial Growth, Lipid Oxidation and Color of Ground Beef P for possible . O157:H7 contamination. Detection of pathogenic bacteria, such as . O157:H7 in ground beef resulted in a decreased beef consumption with tremendous economic losses. Therefore, the demand for wholesome and safe, as well as nutritious, ground beef is continuously increasing.作者: 偽造者 時間: 2025-3-26 08:41 作者: 必死 時間: 2025-3-26 15:07
Quality Assessment of a Low-Salt Soy Sauce Made of a Salty Peptide or its Related Compounds, Thus the actual amount consumed was about 30 % more than the recommended amount. It is noted that considerable amount of salt is taken from soy sauce by Japanese and that 20 % or more of the total salt consumption is derived from foods containing soy sauce (.).作者: neologism 時間: 2025-3-26 16:49 作者: 窒息 時間: 2025-3-26 23:11 作者: Dissonance 時間: 2025-3-27 02:59
Meat Flavor: Contribution of Proteins and Peptides to the Flavor of Beef,g temperature (.), and with the process of lipid oxidation (.). Mention of brand or firm names does not constitute an endorsement by the U.S. Department of Agriculture over others of a similar nature not mentioned作者: 軌道 時間: 2025-3-27 07:59
Maillard Reaction-Based Glycosylation of Lysozyme,ate of reaction varies with the type and size of carbohydrate, and the nature of the protein. Proteins from a variety of sources, including milk (.; .), fish (., ., .), plant (.; .; ., and egg (.; .; .; .) have been derivatized.作者: forthy 時間: 2025-3-27 09:42 作者: Communicate 時間: 2025-3-27 17:17
Effect of Animal Production on Meat Quality,ive postharvest efforts have been implemented to improve or to control the tenderness, flavor and juiciness of muscle foods. Tenderness, flavor, and juiciness are the sensory attributes that make meat products palatable and are often the attributes which consumers consider when making their selectio作者: 承認 時間: 2025-3-27 21:28 作者: Contort 時間: 2025-3-27 22:58 作者: 小丑 時間: 2025-3-28 05:51 作者: 新星 時間: 2025-3-28 09:18
Effect of Electron Beam Irradiation on Microbial Growth, Lipid Oxidation and Color of Ground Beef Prne microorganisms. It is frequently contaminated by microorganisms due to excessive handling, (ie. slaughtering, processing and transporting). Recently, the U.S. Department of Agriculture’s Food Safety and Inspection Service announced voluntarily recall of approximately 46,000 pounds of ground beef作者: 狼群 時間: 2025-3-28 11:09
Enzymatic Hydrolysis of Lipids in Muscle of Fish and Shellfish During Cold Storage,ome lean and fatty fish such as cod, skipjack, carp, sardine, and rainbow trout. It is known that free fatty acids (FFA) accumulate in muscle lipids due to enzymatic hydrolysis of lipids, and the increase of FFA’s reduce the quality of the fish muscle (.; .; .). The functional fatty acid components 作者: 身心疲憊 時間: 2025-3-28 16:37
Temperature, Color, and Texture Prediction Models for Surimi Seafood Pasteurization,avors, starches, protein additives, etc.), for surimi seafood products such as crabmeat analog. Surimi seafood is a ready-to-eat product, which requires precise pasteurization practice for product quality and safety. Due to good sensory characteristics and relatively low price, compared to natural c作者: 天然熱噴泉 時間: 2025-3-28 21:44 作者: Bumble 時間: 2025-3-29 00:05 作者: 多骨 時間: 2025-3-29 03:24 作者: 菊花 時間: 2025-3-29 07:32
Screening for Sensory Quality in Foods Using Solid Phase Micro-Extraction Tandem Mass Spectrometry,pectrometry for routine applications. This is in part due to the limitation of samples being introduced into the ion source in the presence of a solvent. The relative large amount of solvent molecules overwhelms the presence of the analyte and the signal, if any, is lost in the chemical noise. With 作者: chandel 時間: 2025-3-29 11:57
Maillard Reaction-Based Glycosylation of Lysozyme, as first shown by (.). This type of chemical modification is recognized as being advantageous over other chemical modifications (i.e. addition of carbohydrates via cyanogen bromide activation) in terms of safety and acceptability since only food ingredients are used (.). The reactants are a carbony作者: 地殼 時間: 2025-3-29 17:00
Quality Modification of Food by Extrusion Processing,regime influenced by many factors including moisture content, barrel and die temperatures, screw and die geometry, screw speed and feed rate. These in turn determine the physical and chemical changes which occur in the extruder. Carbohydrate and/or protein macromolecules constitute the major structu作者: Parabola 時間: 2025-3-29 20:51
Stability of Aseptic Flavored Milk Beverages,herefore, a major source of dietary calcium, especially for persons of Caucasian origin. However, during the last half century, the per capita consumption of milk as a beverage has been consistently decreasing, whereas the consumption of soft drinks and other novel beverages has been steadily increa作者: notification 時間: 2025-3-30 00:32 作者: 假裝是我 時間: 2025-3-30 05:36
Quality Assessment of a Low-Salt Soy Sauce Made of a Salty Peptide or its Related Compounds,hypertension, arteriosclerosis, thrombosis and other life style-related diseases, and reduction of salt intake has been a serious problem. In 1998 Japanese consumed an average of 12.7 g of salt a day per head. The amount of salt intake recommended by the Ministry of Health and Welfare is 10.0 g (.).作者: objection 時間: 2025-3-30 08:32
Quality Characteristics of Edible Oils,ent of cell walls and carrier of fat-soluble vitamins. In addition, lipids provide flavor, texture and mouthfeel to the food. Edible vegetable oils also serve as a heating medium and are important in the generation of aroma, some of which arise from direct interaction of lipids and/or their degradat作者: Accolade 時間: 2025-3-30 15:40
Flavor of Vinegars,lcoholic fermentation, and subsequently it is inferred that fermented vinegars contain many flavor components. Although small in their amounts, besides acetic acid, different components constitute the characteristic flavor of vinegars. Numerous reports are available on the flavor components of vineg作者: 有偏見 時間: 2025-3-30 18:32
Textural Quality Assessment for Fresh Fruits and Vegetables,sh (raw, uncooked) fruits and vegetables. It is important to remember that fruits and vegetables continue to metabolize, synthesize, and catabolize after harvest. In order to study the chemical and physiological mechanisms of textural changes during the development and senescence of fruits and veget作者: 系列 時間: 2025-3-30 22:59
0065-2598 stability, and possible presence of undesirable constituents. Obviously deterioration of quality may lead to changes in the attributes that characterize the food in its fresh or freshly processed state. In addition, quality enhancement of products may be carried out using appropriate processing tec作者: 侵略主義 時間: 2025-3-31 03:43
Sensory and Peptides Characteristics of Soy Sauce Fractions Obtained by Ultrafiltration,ducer use a mixture of wheat and defatted soybean. The main preparation of this soy sauce involves mold and brine fermentation to afford moromi which is then filtered and pasteurized to give soy sauce.作者: 使腐爛 時間: 2025-3-31 07:46 作者: 有害處 時間: 2025-3-31 12:43
Temperature, Color, and Texture Prediction Models for Surimi Seafood Pasteurization,es precise pasteurization practice for product quality and safety. Due to good sensory characteristics and relatively low price, compared to natural counterparts, surimi seafood has its own, well-established position in the market and is well recognized by consumers (.).作者: COM 時間: 2025-3-31 15:08
The Chemistry of Quality Enhancement in Low-Value Fish,al other species found in the Southern hemisphere are underutilized as they tend to be small, bony and deteriorate quickly. To utilize low- value species, generally by-catch which are discarded, requires an understanding of their physicochemical properties and additional processing to improve their organoleptic and keeping quality.作者: Mammal 時間: 2025-3-31 20:58
The Interaction of Disulfide Flavor Compounds with Proteins in Model Systems,wn that irreversible binding of such compounds to food proteins can occur, with a possible change in flavor perception of the food. This has implications for consumer acceptance of certain food products where these compounds are used as flavorings or where they occur naturally.作者: 護身符 時間: 2025-4-1 01:26 作者: 使服水土 時間: 2025-4-1 02:38
,Fazit und Ausblick: Mit der übersetzung in die Zukunft,e Kenntnisse im Bereich der Chanson de geste-Erz?hlwelt offenlegen, ist evident. Angesichts der unterschiedlichen Verfahren des Transfers sowie deren Reflexion wird klar, dass es sich um durchdachte und gr??tenteils stringente übersetzungen handelt.作者: SHRIK 時間: 2025-4-1 07:51
s area is attracting intensive research interest across many application fields: singularity in cosmology, turbulence in ocean engineering, high energy physics, molecular dynamics, environmental problems, modem mathe- matics, computer graphics, and pattern recognition. Visualization re- quires the c
